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Chili Rice Pie Recipe

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A brown rice crust gives this meat pie added nutrition. It's a fun and different way to serve chili.—Denise Kilback, Balgonie, Saskatchewan

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Chili Rice Pie Recipe

Prep: 25 min. Bake: 40 min.

Yield: 4 Servings

25 40 65

Ingredients

2 cups cooked brown rice
1/4 cup shredded cheddar cheese
1 egg, beaten
1 teaspoon vegetable oil
FILLING:
1/2 pound ground beef
1/4 cup each finely chopped celery, onion and green and sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes, drained
1/2 cup canned kidney beans, rinsed and drained
1/4 teaspoon chili powder

Directions

In a bowl, combine the first four ingredients; mix well. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
For filling, cook beef, celery, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, beans and chili powder. Spoon into crust.
Bake at 325° for 40 minutes or until heated through. Let stand 15 minutes before serving. Yield: 4 servings.

You can also make the crust for Chili Rice Pie with 2 cups cooked white rice. Don't care for kidney beans? Use black or pinto beans instead. For a more spicy chili, sir in some finely chopped jalapeno peppers.

Nutritional Facts 1 serving (1 each) equals 302 calories, 10 g fat (4 g saturated fat), 88 mg cholesterol, 241 mg sodium, 33 g carbohydrate, 5 g fiber, 18 g protein.

Originally published as Chili Rice Pie in Taste of Home Ground Beef Cookbook , p262

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